Asparagus On Toast

Choose green stalks of asparagus, the largest are best; cut off the white tough part, lay in cold water for an hour. Tie in small bunches, putting the heads all one way. Cook one-half hour in boiling salted water. Toast as many thin slices of bread as there are bunches of asparagus. Dip for an ins-stant in the asparagus water, then butter freely. Lay a bunch of asparagus on each slice} pepper lightly and dot with bits of butter. Drawn butter may be poured over it instead.

Vinegar may be served with asparagus. If milk or cream is convenient pour the water from the asparagus and pour in as much of this as is required. Drop in a bit of butter, a pinch of salt, heat hot and pour over the toast.

Stewed Asparagus

Prepare as above, cutting in half-inch bits. Cook in salted water, using a porcelain or earthenware dish. Drain off part of the water, pepper lightly and add a goodly lump of butter Serve hot. The water may be entirely drained away and a sufficient quantity of milk or cream added, seasoning with butter and pepper, heating to the boiling point.

A pinch of soda in the water for boiling makes asparagus tender.